COOKING TIPS

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Entry dated: 21 December 2009, Monday.


MORE? ..OR..LESS?


MyMagneticMenu‘s recipe is really simple and easy to understand. As you know, our recipes serves 4. But what if you need to cook for only 2 people? or maybe 8? Good news! I’ve found the best article for you!


The title is Modifying Your Recipes, More or Less. It is written by Ms. Dierdre Jones. She currently works from home where she creates content for her own websites as well as the websites of others.


You just found that great recipe that you have been trying to find for over year. And now you’re dancing around your kitchen in glee!

That’s when you notice that it makes enough to feed a small army, but you only need to feed two.


Or perhaps, it only makes enough for two; and that’s just not going to cut it for your family of five.


You REALLY want to prepare that recipe for your family and/or friends. So what’s a cook to do?


Well, you’ll be happy to know that it’s a cinch to reduce a recipe or increase a recipe. And most of the time you only need to reduce the ingredients by half for less or double the ingredients for more.


Reducing Recipes
to make half a recipe…


It’s pretty easy to reduce a recipe by half, you just use half of each ingredient. If the recipe calls for 2 tablespoons, you would use only 1 tablespoon.



It can get a little tricky with ingredients like eggs though. I mean, it seems kind of hard to come up with half of 1 egg, at first. But here’s the trick…



If the reduced recipe calls for less than 1 egg, beat one whole egg. Measure out what you need with a tablespoon to divide. You can use the egg that is left in scrambled eggs, sauces, or discard (but if you’re like me, you hate to waste food).



Remember, the size of your baking pans must be reduced also. The pans should measure about half the area of those for the whole recipe. Oven temperatures won’t change. However, approximate baking time will be the same or maybe slightly less if the proportions of the pan are different.



Increasing Recipes
to double a recipe…


When doubling a recipe, you do just that – double it!



You’ll use exactly twice the amount of each ingredient. And you’ll need to add an extra minute of beating for cakes.



Remember, when doubling recipes, you only add the top numbers of the fraction. For example, 2/3 cup plus 2/3 cup equals 4/3 cup. If you’re good with numbers, then you can convert this to 1 and 1/3 cup.



However, if you’re terrified of fractions like a lot of people, simply use a 1/3 measuring cup and measure out your ingredients until you have filled your 1/3 measuring cup 4 times and added to the recipe.



You will need to use twice as many pans of the same size indicated for the original recipe or a pan double in area. The batter should be the same depth in the pans so that the same baking time and temperature may be used.

Have Fun!



Article Source: http://EzineArticles.com/?expert=Deirdre_Jones


Do you have any tips to share with us?
Email it to mymagneticmenu@gmail.com, and we’ll post it here!


Terima kasih! Thank you!

__________________________________________________



Entry dated: 14 December 2009, Monday.

METHOD OF COOKING FISH


Hi! Do you know that MyMagneticMenu is working on releasing the second batch of magnets soon? Here’s a sneak preview for those who can’t wait for it to be in the market! The good news is, there will be four recipes in the next MyMagneticMenu set. One of it is a fish recipe. The bad news is, you will have to wait to find out what the recipes are. ;-)

However, we would like to have a space for sharing cooking tips, especially for those who loves to cook. Maybe we can exchange knowledge on various cooking methods here! We’ve found an interesting article on methods of cooking fish. Credits to Ms. Daphnie Yao.

Daphnie is a food lover who has been involved in food industry for 10 years. She prefers to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.

The aim in cooking fish is to improve the flavor, but cooking also coagulates the protein. In cooking, the cook should also try to retain the shape or form of the fish. It is difficult to keep the shape of the fish while cooking mainly because of the small amount of connective tissue present in the flesh which causes the fish to fall apart easily. It is best to cook fish for a short time at a moderate temperature.


Steaming
This is a very good method of cooking fish, as it retains all the flavor and food value of the fish and makes the fish tender and easily digestible. It is important to remember that for the best results, the fish must be lightly seasoned and a little oil must be added to it before steaming to prevent it from sticking to the plate. Fish must be put to steam in a pan of boiling water with a tight fitting lid. The length of time depends on the size of the fish. Generally for the standard size of fish takes about 10 to 15 minutes while bigger fish will require a little more time. A well steamed fish has moist, tender flesh and a very delicate flavor while an overcooked fish will have dry and hard flesh which is flat and not very pleasant to eat.

Boiling
Though this is a simple method of cooking, it must be done carefully go as not the break up the fish. When boiling fish, put it into boiling water, lower the fire at once and simmer the fish slowly till it is cooked. Thinly sliced fish will cook as soon as it is put into boiling water, whereas whole fish will take 10 to 15 minutes of gentle simmering.

Grilling
This method is usually used for cooking a whole fish. It is a very good method of cooking as all the food value and flavor is retained in the fish. Oily fish are best for grilling as they are better flavored then white fish. It to be grilled should not have the scales removed as the scales and skin help to keep the fish whole and when cooked, the scales and skin are very easily removed. Some people like to wrap the fish up in banana leaves so that while grilling, it will absorb some of the flavor. This wrapping also protects the fish and prevents it burning too quickly. When grilling over an open fire, it is necessary to make sure that the fish does not brown too quickly, as it takes some time for the fish to cook right through. A slow fire is necessary so that the fish will cook thoroughly without burning.

Frying
This is the most common method of cooking fish. It can be fried in shallow fat or in deep fat. When frying fish in deep fat, it is usually necessary to coat the fish to prevent it breaking up. Fish can be coated with seasoned flour, egg and crumbs, egg and flour or batter. The coating not only holds the fish together but also helps to seal in the flavor of the fish. Fried fish is more difficult to digest than fish cooked by any other of the other methods and therefore should not be given to very young children and elderly people with weak digestions.

Article Source: http://EzineArticles.com/?expert=Yao_Daphnie


Do you have any tips to share with us?
Email it to mymagneticmenu@gmail.com, and we’ll post it here!


Terima kasih! Thank you! :-)